Sierra County advocate. [volume] (Kingston, N.M.) 1884-1960, 1887-05-06
DOMESTIC HINTS.
BREAST OF LAMB a LA rrRIGoRp.

BREAST OF LAMB A LA rERIGORD.
Trim breast of lamb. then fry for
q few minutes in little oil. chopped
parsley chiyos and mushrooms. salt and
| pepper; then put il with its seasoning
into STEW pan lined W III thin slices of
veal; cover the meat with thin Ices OF
bacon and half lemon, sliced; pour
over it some broth and let it stew very
gently. When done. skim the sauce,
strain it, put the lamb intoa dish. pour
the sauce over il and serve.
POTATO FRIrrERs.
Bon and peel six large potatoes or q
dozen smaller ones; mash them well
and add four well beaten eggs. a lttlo
cream or milk. chopped parsley, ch YES.
salt and pepper, aud M the whole to-
gether. Raise on ne end of n knife
! about teaSpoonful of the paste and
drop into II pan of boiling hud or
butter, when the paste will swell and
form light, round fritter.
ONION PoMADE.
Cut some onions into thin slices and
stew them in butter, add pinch of
flour W tn broth or water, season and
stew them aga II, thieken with tho
,olks OF eggs SO us TO make kind OF
thick sauce.
EGG SNOW.
Pat into n saucepan pint of milk,
two desert spooniuls of orange-ilower
water and two ounces OF sugar and let
it boil. Take six eggs, separate tho
yolks from the whites. beat the latter
TO froh or snow (henee the name)
aud put it into the boiling m Tx by
Spoonluls; st the whole about with
skinner. When done take the eggs
OIt In lfSh far
serving. Ihicken the milk over tho
fire with the beaten yoks. pour this
over the frothed eggs; lot the whole
cool and serve.
... EGGS IN SURPRISE.
Make small hole in an egg an
pierce the yolk with large needle in
order TO empty it out of the she'll fill
I'll $ by means of small funnel with
warm jelley aud set to cool on ice; over
the hole in the egg you can paste
motto or the name of Il child or person.
ALMOND SPONGE CAKE
Twelve eggs, leave out the whites Of
eight, three-quarters of Il pound of SUI
gar, powdered white sugar two ounces
of bitter almonds half a pound OF sifled
flour; blanch the almonds aud roll like
a paste; while rolling the almonds wot
thom with rose water; baneh them by
putting them in hot water which will
take the skin OIL; break the eggs into a
bowl, beat them until light; add tho
sugar and beat; then beat the almonds
in; add tho flour, stir in lightly; bake
In u square pan; aftel t Is done. ice on
the bottom and cross the icing in
squares
EGG BREAD.
Beat four eggs very ghtly and stir
into pint Of sweet milk or sour milk,
with little soda in IL; mix in largo
spoonful of butter Over u quart OF
sifted meal pour enough of boiling wa
ter 10 scald it. stirring ii TO a stiff,
smooth mass. Mix this into the milk.
beat it well and bake it in pan or
muffin rings. You can drop II in large
spoonsful on a baking tin. II is better
made with sweet milk than with sour
milk If the meal is good the best
kind OF egg bread is made by this reci-
pc. More eggs can be added ..
MARBURG LOAF CAKE. ....
Take two pounds of flour, half
pound OF butter rubbed in the -four,
half pound of moist sugar. few
seeds, three or four table,
spoonfils of yeast and pint of milk
made Il liitle warm. NJ X ull wen to-
gether and let il stand an hour or two
mt the fire to rise; then beat ii up with
three eggs and half pound of c.oan,
dry currants Put ii in tin and bake
two hours in moderate oven. The.
above is one oil the many German loaf
cakes, some of them only slightly
swcciencd light bread, with scarce
sprnkling of sugar, cinnamon or rails
lns on tho top. Yeast IS II component
part of these cakes. They are much
known In Saxony.
Roast il entire; bone the neck as far ?
rs the shoulders. and tie them up rs
well as the legs. which hide; make aso
Of skewers to flsten it to the spit to
VIII ch you must attach it without pierre
ng it, cover it W ia slices OF bacon and
)uttered paper, VIII ch take of when IL
$ thrce-quirters done. in order that
he meat may brown; it VIII require ut
east two hours roasting: il should be
DONE and not the least red
iess about IL when it is eni; lamb can
% served with green poas, asparagus,
pinach and new potatoes; mint sauce
S an invariable accompaniment OF
oast lamb.